First, prepare the ingredients: 500g buckwheat flour, one shredded cucumber, one shallot and one coriander.
Seasoning: two spoonfuls of aged vinegar, one spoonful of soy sauce, one serving of mashed garlic, one serving of Chili oil, a little sesame oil and three grams of edible salt.
manufacturing method
1. Pour 500 grams of buckwheat starch into a basin, add 3 grams of edible salt, add 5 bowls of water and stir well to untie it.
2. Next, prepare a few small plates and put buckwheat in them.
3. Boil the water in the pot, and steam Fluttershy 15 to 20 minutes in the steamer.
4. Take out and cool after steaming.
5. Cut the steamed Qiao Mai bean jelly into strips, add shredded cucumber, coriander, Chili oil, soy sauce, aged vinegar and garlic sesame oil, and mix well.
6. Mix well and serve.
We will make refreshing buckwheat jelly. If you like, please pay attention to me.
Bijie, Guizhou, my hometown is in the southwest mountainous area, which is a cold area of Yunnan-Guizhou Plateau. The climate is cool and it is rich in potatoes and buckwheat. Buckwheat is easy to grow, extensive in management, and can grow in fields and ridges. Because of the large output, there are many delicious foods about buckwheat in my hometown, such as buckwheat rice, buckwheat shortcake, buckwheat cake, buckwheat noodles, buckwheat tea, buckwheat jelly and so on. Among them, buckwheat bean jelly made of zhijin is the most famous.
Buckwheat starch content is as high as 80%, which is most suitable for making bean jelly. Bean jelly, rice tofu and zhijin buckwheat bean jelly are the most popular street snacks in my hometown in summer. The most special thing about zhijin buckwheat jelly is that it will be dipped in moldy tofu and preserved eggs. It tastes spicy and refreshing, fragrant but not greasy, and it will relieve heat and reduce fire.
In the past, shops would add a small amount of alum when cooking buckwheat jelly. Alum has the function of strengthening tendons and is often used in the processing of bean jelly and vermicelli. Alum has been gradually banned. At present, a certain proportion of wheat starch will be added to buckwheat starch processing, which can also increase gluten.
In the past, people used buckwheat coarse flour to knead batter to cook buckwheat jelly, which was time-consuming and laborious, required considerable production experience and was not easy to succeed. Now you can buy buckwheat starch directly online to make it.
The method is as follows: (Note: the ratio of powder to water is 1: 5)
1. Take buckwheat starch, add a little warm water, add salt and make dough. You will feel the dough change from hard to soft and wake up for more than 20 minutes.
2. Soak the dough in water and knead it until soft. At the same time, heat the water and squeeze it by hand, that is, slowly dilute the dough with warm water. The ratio of powder to water is 1 5. This process is a bit like washing your face with cold noodles. Never mix starch directly into batter without mixing noodles. This kneading and squeezing process plays a role in strengthening muscles.
3. Scoop the kneaded thin batter into a bowl (half a bowl is enough), steam it on high fire for 3-4 minutes, then uncover the lid and stir it in one direction with chopsticks to make a uniform and sticky batter. Cover the lid, steam for 4-5 minutes, then remove the stirring, and smooth it after feeling the viscosity is uniform. Cover the pot and steam for 10 minutes. Let it cool after taking out of the pot, and it will become buckwheat jelly.
4. Buckwheat jelly can be prepared according to your own taste.
Buckwheat contains more dietary fiber, which has the functions of lowering blood pressure, blood lipid and cholesterol, regulating blood sugar and relaxing bowels. It is a health food, and eating more is good for your health.
Ingredients of Guizhou buckwheat bean jelly
Buckwheat bean jelly with appropriate seasoning, onion, peanut, pepper, coriander and so on.
The steps of Guizhou buckwheat bean jelly:
Step 1
To prepare mixed buckwheat jelly powder (commercially available).
Second step
Put the noodles in a suitable container, put them in a bowl, then pour in cold water (note that it is cold water), and stir while pouring until it is half thick and half thin.
Third step
After boiling water in the pot (the amount depends on the noodles), turn to low heat, pour the batter into the pot, stir while pouring, and continue to stir until cooked and uniform.
Fourth step
Take it out and cool it and it becomes a pile. Take it out and chop it directly when eating (there is a special knife for scraping jelly). You can eat according to your own preferences and add seasoning.
Soak buckwheat in clean water for about 6-8 hours until it swells;
Water mill the swollen buckwheat (that is, add a proper amount of water when grinding); After all the buckwheat is ground, filter it with bean wrapping cloth. The original juice filtered for the first time has a high concentration, so it is put aside in a container alone. The second time and the third time, add clear water and filter out most of the starch. After about 3 hours, remove the clear water on it and take out the oil powder and starch deposited at the bottom.
Pour the juice filtered for the first time into the pot and stir it with a Xiao Mu rolling pin while heating. After boiling, slowly add the oil powder and starch (concentration about 60%) filtered for the second and third times into the pot, stir in one direction while adding, so as to mix them with the juice put in the pot first, and continue to cook on low heat 10 minute, and then take out the pot;
Note: the oil powder and starch added later should be appropriate. If it is too much, it will feel stiff. If you add less, it may not look like dry porridge. Whether it is suitable, you can lift the mixing rolling pin and see if it can be sliced.
Pour the pasty hot powder into a ceramic container and cool it (no wooden container).
Cut the cooled bean jelly into strips about 8 cm long and 0.8 cm wide (thick), put them in a bowl, and add refined salt, chopped green onion and red pepper oil to serve. According to your hobbies, you can also add appropriate amount of sesame oil, garlic and soy sauce.
As a special snack, cold rice noodles are deeply loved by many people, especially in summer, when you can't eat anything, you can eat cold rice noodles to relieve hunger. But the cold noodles cooked by many people are always weak and always broken. That's why!
Number one: it's not steamed,
The water must be boiled before it is steamed on the plate. If multiple plates are operated in the middle, don't stop the fire, and don't open the pot cover in the middle for steaming at one time. The dough can only be steamed when its foaming diameter is at least 7-8 cm.
Second: the flour is too thin.
The precipitated noodle water is not clean and the batter is too thin.
Third: time and temperature
Steamed for a long time, and steamed. The heat is too small, the temperature is not enough, and it is not ripe. So how can cold rice noodles be strong and unbreakable? I'll tell you these points to ensure that you can easily make perfect cold rice noodles.
Key points 1: Selection of flour
Self-made cold rice noodles should use high-gluten flour without flour improver. The cold noodles made of this kind of flour have the strongest taste, and low-gluten flour or flour containing improver is not easy to use.
Essentials 2: Mixing dough and washing gluten are the key points.
The key point of cold rice noodles is to wash gluten. Gluten in flour must be completely washed away. If there is protein in the final batter, the cold rice noodles will not be transparent, and the skin will be brittle and easy to dry.
The third point: pour out the excess water.
The starch water is deposited, and the upper layer is redundant water. Just pour it out. Pour it slowly from one side as far as possible, and don't shake it, otherwise the starch will be mixed with the water again.
Point 4: Detail handling
Brush a layer of salad oil on each steamed cold noodle, and cover it with a wet cloth to prevent the cold noodles from sticking to each other and losing water and cracking. Remember to cover the steamed dough. Cold noodles will dry easily if they are not covered.
Here is my solution to the problem. The first time I made cold rice noodles, I also encountered the problem of weakness. The second time, I found a solution to the problem: 1, knead the flour, add a little salt to the flour, and consider it at your own discretion, not too much. The kneading time was extended to 40 minutes, and the flour was kneaded for 40 minutes.